Preparation

Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.

Beat whipping cream in a large bowl until soft peaks form. Fold in chocolate-hazelnut spread and beat again until mixture returns to soft peaks. Refrigerate while making the custard.

Whisk together sugar, eggs and salt in a bowl set over a pot of simmering water. Stir constantly with a heatproof spatula until the mixture reaches 160° F with an instant-read thermometer, about 4 minutes. Remove bowl from the simmering water. Using an electric mixture, beat until cool, thick and doubled in volume, about 6 minutes.

Fold in chilled whipped cream, chopped hazelnuts and shaved chocolate. Transfer mixture to the prepared loaf pan and smooth the top. Tap the loaf pan lightly on a work surface to remove air bubbles. Fold plastic wrap over the top to cover and freeze until firm, 8 hours to overnight.

To serve

Unfold plastic wrap from the top of the semifreddo and invert onto a platter; remove plastic wrap. Cut semifreddo into 1-inch slices using a large knife dipped in hot water.

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